Fast Cheese Ball
Equal parts of the following cheeses:
Imperial cheese
cheese whiz
cream cheese
Shredded cheddar cheese
dash of: garlic salt, onion powder, worstershire sauce
Mix all ingredients with hands and form into a
ball. Roll in crushed nuts, cracker crumbs, or even crushed pretzels if desired.
Serve on a platter surrounded by your favorite crackers.
Old Fashioned Potato Scones
11/2 cup all purpose flour
3 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening
1 egg
1 cup cold mashed potatoes
2 tsp milk
combine flour baking powder and salt
Cut in shortening until mixture is fine.
Beat egg, add potatoes and milk and combine thoroughly.
Add to flour mixture. combine lightly with fork to make a soft dough. Turn onto floured surface and Knead for a few seconds.
Roll into 3/4″ circle and cut into triangles(12)
place on greased baking sheet. brush with milk and sprinkle lightly with white sugar.
Bake 425 F. 12-15 minutes.
Pasta del Mer
1/4 cup all purpose flour
1 cup Miracle Whip salad dressing
21/2 cups milk
1/2 cup white wine
1 pkg Kraft Deli style Grated Parmesian Cheese
3 cups medium shrimp
2 cups snow peas
4 cups rotini pasta, cooked
3 cups sliced fresh mushrooms
Mix flour and salad dressing in large microwavable bowl. Whisk in milk and microwave on high 6-8 min or until the sauce is thickened whisking occasionally.
Stir in wine and 1/4 cups of Parmesian
Mix in Shrimp, snow peas, pasta and mushrooms.
Place in greased casserole dish, sprinkle with remaining cheese. Bake at 375 F. (190 C.)
40 minutes or until lightly browned.
Makes 6-8 servings.
POTATOES ROASTED WITH ROSEMARY AND SEA SALT
Mincing the garlic and chopping the rosemary the night before (and storing them in a resealable plastic bag in the fridge) makes preparation the next morning a snap.
8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt or other coarse salt
1/2 teaspoon ground black pepper
3 large garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary
Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.
Makes 2 servings.
CHIVE-CORN MUFFINS
Nonstick vegetable oil spray
1 cup all purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
1/4 cup chopped fresh chives
1 1/2 cups plain yogurt
2 large eggs
3 tablespoons unsalted butter, melted
Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup. Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.
Makes about 10 standard muffins or 30 mini-muffins.
Stuffed Mushrooms
1- 8 oz. pkg of cream cheese
1 cup parmesian cheese
1 TBSP. Sour Cream
250 ml. or one can of crab
1 TBSP. Very finely chopped Onion
Mix above ingredients in bowl, stuff cleaned and peeled mushrooms. Bake in 400 F. degree oven for 10 minutes or until mushrooms are surrounded by water in the pan. Let sit for 3 minutes and serve with your favourite main dish.
